Edison Student Publishers - Fall 2008 Recipes

Fall 2008 Recipes

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The Edison Light Bulb • Fall 2008 • Recipes

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• How to Make Pancakes

external image blueberry+pancakes.jpgBy Emma T., 4th grade

When I was a little kid in kindergarten, I loved pancakes. On the weekend we would have pancakes and I would eat as much as my mom would let me. Hope you like them as much as I did!!!

INGREDIENTS (Recipe from allrecipes.com)
  • 1 1/2 cups dry pancake mix
  • 1/2 cup flax seed meal
  • 1 cup skim milk
  • 2 eggs
  • 1 cup fresh or thawed frozen blueberries
DIRECTIONS
  1. Set a nonstick skillet over medium heat.
  2. In a medium bowl, stir together the pancake mix and flax seed meal. In a separate bowl or measuring cup, whisk together the milk and eggs. Pour the liquid into the dry ingredients, and stir just until moistened.
  3. Spoon 1/4 cupfuls of batter onto the hot skillet. Sprinkle with as many blueberries as desired. Cook until bubbles appear on the surface, then flip and cook until browned on the other side.

• Making Meringues!

By Adrienne B., 5th grade

One night when I was coming home from soccer, I smelled something very good. My mom and my brother had made meringues! After I had tried them, I realized that I could make them myself! Finally, I discovered that they were very easy to make. You can make them too!

INGREDIENTS
  • 3 large egg whites (3 ounces or 90 grams)
  • 1/4 teaspoon cream of tartar
  • 3/4 cup (150 grams) superfine or caster sugar (if you don't have superfine sugar simply take granulated white sugar and process it for about 30 seconds in a food processor)
  • 1/4 teaspoon pure vanilla extract
DIRECTIONS
  1. Preheat oven to 300 degrees F (150 degrees C). To prevent burning you can bake on an air cushion baking sheet or put parchment paper on a regular cookie sheet.
  2. Beat egg whites, salt and cream of tartar until very firm. Gradually add sugar and mix. Fold in vanilla chocolate chips.
  3. Drop by teaspoonfuls on pan. Bake 300 degrees for 25 minutes. They should only be lightly browned.
Directions from: allrecipes.com
Image from: z.about.com
Recipe from: joyofbaking.com

• Apple Pie

external image 20081112-mtehaqdyjm881fjgm7qs97ky2j.jpgBy McKenzie S-W., 4th grade

Apple-y, cinnamon-y, delicious, buttery, yummy pie. The reason I picked apple pie was that once my mom left the room and when she was gone I finished making the pie all by myself without breaking the glass bowl that the apples, cinnamon and sugar was in. I was six. So if I did that at six you can try it now.

  1. Preheat oven to 350° F (175° C).
  2. To Make Crust: In a large bowl, mix together 1 1/2 cups flour, oil, milk, 1 1/2 teaspoons sugar and salt until evenly blended. Pat mixture into a 9 inch pie pan, spreading the dough evenly over the bottom and up sides. Crimp edges of the dough around the perimeter.
  3. To Make Filling: Mix together 3/4 cup sugar, 3 tablespoons flour, cinnamon, and nutmeg. Sprinkle over apples and toss to coat. Spread evenly in unbaked pie shell.
  4. To Make Topping: Using a pastry cutter, mix together 1/2 cup flour, 1/2 cup sugar and butter until evenly distributed and crumbly in texture. Sprinkle over apples.
  5. Put pie in the oven on a cookie sheet to catch the juices that may spill over. Bake 45 minutes.

This recipe comes from allrecipes.com; artwork by McKenzie

• Coconut Macaroons

by Delainey M. grade 5

These cookies are fairly easy, and have very few ingredients. I definitely recommend them, but don’t let them cook too long or they’ll stick to the sheet.

  • 1/2 tsp salt
  • 4 egg whites*
  • 1 1/4 cup granulated sugar
  • 1 tsp vanilla
  • 2 cups sweetened shredded coconut

Add salt to egg whites and beat with electric mixer until stiff but not dry. Add sugar slowly, beating until granules are dissolved. Mix in lightly vanilla and coconut. Do this by hand. Drop by teaspoonfuls onto ungreased brown paper (wax paper works okay) on cookie sheets. Bake in pre-heated 350 oven (NOT A TOASTER OVEN!!!) for about 20 minutes. Slip paper onto wet paper or board and let stand for 1 minute. Loosen cookies and remove onto wire racks. Makes 2 1/2 dozen macaroons. At least that’s what the cookbook says! When I make them, it makes about 15-20 macaroons. They’re normally gone in a day or two at my house!

* Separating egg yolks from egg whites is tricky, but it can be mastered with practice. This is how you do it: Crack the egg in half, but DON’T put it in the bowl. Instead, drop the egg back and forth in the egg shells over a bowl. Don’t be afraid to get a little bit of the egg on you, because it’s going to happen! The egg whites will drop into the bowl and you should put the yolks into a container and store them in the fridge.

I got this recipe out of a cookbook called The Gluten Free Gourmet, by Bette Hagman